Griddled habanero peppers with foie gras and fried eggs
Ingredients (serves 4)
- 4 very fresh eggs
- 8 thick slices of brioche bread
- 80 g foie gras butter
(50 g foie gras + 30 g softened butter, salt, pepper, 2 cl truffle juice) - A few drops of olive oil
- A few truffles (for flavouring, not part of the recipe)
Griddle preparation
The day before – Preparation
Place the eggs in an airtight container with the truffles and refrigerate to infuse them with flavour.
On the day
1. Preheating
Turn on the griddle.
2. Prepare the breads
Using a pastry cutter or glass, cut a circle in the centre of 4 slices of sandwich bread, keeping 4 whole slices.
3. Cooking
On one side of the hot griddle, toast the 8 slices of bread (holed and whole).
On the other side, add a drop of olive oil and cook the fried eggs.
4. Assembly
Flip the toasts. Spread the whole slices with foie gras butter.
Using a spatula, gently place the fried eggs onto the toasts, then top with the holed slices so the yolk remains visible.
Tasting and pairing
On the palate, the combination of foie gras, truffle and runny yolk delivers an intensely rich sensation.
Serve with a baby endive salad dressed with hazelnut oil, salt, pepper, a dash of balsamic vinegar and, if desired, a light shaving of truffle.
For a complete meal, serve with a gratin dauphinois to share and a glass of Apremont white wine or Mâcon-Viré.
Recipe by Patrick Asfaux for Vivaplancha
